Ingredients
Equipment
Method
- Bring chicken broth to a boil in a large pot.
- Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook for 5 minutes.
- Add the bok choy and partially cook for 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
- Stir in soy sauce and sesame oil.
- Divide soup into four bowls. Garnish with fresh scallions.
Notes
- Tip 1: Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.
- Tip 2: You can freeze the soup without the wontons. They tend to get mushy after freezing. Just add them fresh when reheating.
- Tip 3: This soup pairs wonderfully with rice or a light salad for a complete meal.
- Tip 4: Feel free to switch up the vegetables! Adding carrots or spinach can enhance flavors.
- Tip 5: This recipe yields four servings, perfect for a family dinner or meal prep.